20 minutes outside of Quito in the valley of Sangolqui lies a legendary site serving pig roasted in a clay oven that is as good, or better, than anywhere in the world. Outside, as many as six whole pigs start the day to be roasted, chopped, fried and served in any format you might imagine. We recommend a plate of hornado (roast pig) and a plate of chicharron con mote (fried pig skin with giant corn). This is an absolute benchmark dish for Quito, Ecuador, and indeed, Latin America.

jeffrey_merrihue

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